I agree with Doppledetopple, all German malts are a must, and I am glad someoen else though of using melanoidin too…since this will be an infusion mash and it will not be decocted. I like using light munich for the majority of the grist, but I think using other malts will help build complexity. Some Vienna is a must, and also maybe some minor amounts of darker malts as well. Like I said, complexity. I tend to prefer brews of this type to be in the darker portion of the style color spectrum.
So…
80% Munich
5% Vienna
5% Melanoidin
5% Bruhmalt or Honey Malt
5% Caramunich
Depending on the malts available to Fyling dog, they may be able to vary the specialty malts even more…and it is easier, since they are mashing so much more than we as homrbrewers do.
I would shoot for the highest spectrum on the styloe guildlines, or even exceed it a bit. I say this only since it will be a wild dog series beer. I normaly do not advocate exceeding style gravities.
I like the idea of some vienna, and caramunich does taste pretty good. Not sure about the Honey malt, I think that gets a little too sweet even for a DB! Especially at 5%, I’ve found in homebrews that is makes its presence really clearly felt at 1-2%, so I imagine at 5% you may as well call it a braggot. Now, honey malt in a Maibock, that would be good. I think I’m gonna do that, actually. Mmmmmm.
If I were to go a little crazy with the malts:
49% Munich I
15% Munich II
15% Vienna
5% Melanoidin
2.5% Caramunich
2.5% Caraaroma
1% Carafa
And that is true about the strength of the beer. I suppose an OG of around 1.080, maybe even 1.085 would be reasonable. The problem with going too big on a DB is that you run the risk of either getting a Samiclaus clone, or something that is really only fit to use as pancake syrup.
If they want to get totally crazy, they might consider adding a little bit of sugar to dry the beer out. That would also help set it apart from the German brewers who really can’t do that.
I like Doppeldetopple’s second grainbill…but to dry it out, instead of sugar, I would add some pilsner malt….maybe at the expense of the Munich I. Take that 49% Munich I, and divide it into 30% Munich I/19% Pilsner.
I’ve also had some hit-or-miss experiences with Munich II….sometimes it leaves an off vegetal sort of flavor. I would consider lowering it to 10%, and maybe take the savings to up the Pilsner to 24%
That sounds really good. I made a mistake in my recipe, though . . . since it only adds up to 90%!
So:
40% Munich I
24% Pils
15% Vienna
10% Munich II
5% Melanoidin
2.5% Caramunich
2.5% Caraaroma
1% Carafa
or . . . .
35% Munich I
29% Pils
15% Vienna
10% Munich II
5% Melanoidin
2.5% Caramunich
2.5% Caraaroma
1% Carafa
or . . . .
34% Pils
30% Munich I
15% Vienna
10% Munich II
5% Melanoidin
2.5% Caramunich
2.5% Caraaroma
1% Carafa
For my money, I say stick with the more Munich-heavy option (the first one)
We’ve been homebrewing for almost 2 years now, and while we LOVE our results, it’s clear we aren’t even in the same league… no, we’re not even playing the same GAME… as you guys!
We’ll watch this closely, and be really happy if we can just successfully brew what you all come up with. So that’s my only legitimate input into this process - when the recipe is decided on, will someone please publish it for a 5 gallon batch?
In the spirit of the Open Source Beer Project we will be posting the recipe for the final recipe for smaller batches.
Please enjoy your stay and feel free to comment below
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in 6-1-2007 @ 06:08:09
The real trick here is using German, not American malts. Either Weyermann or Dingemans. I am not sure whether you have any other malts available that homebrewers do not.
Frankly, I’m inclined to say KISS, and go with something like:
90% Munich I
5% Melanoidin
5% Carared
Or some variation thereof.
Don’t mash too high, and it’ll be golden.
Shoot for an OG of ~1.070
and an FG of ~1.015